Light meals / snacks
I grilled some Angus rump steak and served it with an Asian dipping sauce. A lovely meal to share with friends.
Here are the easy steps:Read the rest of this entry »
“The inherent vice of capitalism is the unequal sharing of blessings; the inherent virtue of socialism is the equal sharing of miseries”. Winston Churchill.
I thought of corporate greed.
They share their goals and visions loud and proud – the best interest of shareholders. They sack as many workers as possible, and take the fat and bones out of the operation until it is on the verge of collapse. This enables them to harvest bonus, and enjoy big fat golden handshakes when the real situation unfolds.
Does it have to be like that? Why can’t corporations work for the best interest of all stakeholders including their customers and employees?
Corporate greed reminds me of chicken feet – skin and bone, tasty, yet unfulfilling as a meal. If a worker is struggling to feed his family and put a roof over their heads – is this meal a blessing or misery?
Cooking method is as follows:Read the rest of this entry »
This is a simple ‘please-all’ egg recipe with a tangy chili and tomato salsa. It is often the first dish to be emptied at the street buffet for our homies.
Easy method is as follows: Read the rest of this entry »
Some beautiful people at my husband’s work organised a picnic lunch last weekend. It was a diverse mix of people – Australians, Germans, Chinese and a few Indian families. A father brought his son and some yummy curry cooked by his wife’s friend.
“Why your wife’s friend cooked for us, a bunch of strangers?” we asked.
“Our Indians always help each other out in the community”, he smiled, ‘my son, for example, lived with his aunt for a few years; and our neighbor had picked him up from school for many years, unpaid of course”.
That sounds lovely, and a dream for many of us.
I live in a suburb in Sydney. I like the area because it has lots of big trees and the community was warm and welcoming. Things changed over the past few years with skyrocket housing prices. Moms are now working more hours and the stress spreading in the air.
How I wish we could have a closely knit community who can help each other, or simply having the time to ask each other, “are you ok?”
Here is a large wonton ‘salad’ I prepared for the picnic, a dish perfect for sharing.
The dish is somehow Cantonese, spiced with a Hong Kong style XO sauce made with scallop, fish, garlic and chili; yet it is not quite Cantonese as it was served lightly chilled, a cooking style used frequently by Northern China called the ‘liang ban’ (cool-mix).
A video on how to wrap wontons is also attached below.
Recipe is as follow: Read the rest of this entry »
A common style of Chinese cooking is called ‘liangban’ or ‘liangchai’, which means a salad-like chilled dish. The ingredients for these dishes can be very diverse, from vegetables to different kinds of meat including offal. My husband’s favorite liangchai is Sichuan style liver and tongue. My favorite liangchai is pork hocks.
This week I made a liangchai with pig hocks. It took 2 days, but the process was very simple and easy.
Recipe is as follows:
When I was growing up in China, tofu was the cheapest protein and it was always plentiful. At the fresh food market they sold tofu on a large timber slab, carefully cutting out the required portion for each customer – 10 cents, 20 cents…
My grandmother loved pan frying tofu with load of cooking oil. She cut the tofu into little triangles then fried them until golden brown. She then finished cooking with a splash of soy sauce. What a mouth watering aroma!
Tonight I pan fried some tofu with soy sauce for dinner – the tofu was soft and heart warming.
* Use plain tofu for a FODMAP friendly recipe; use gluten free soy sauce for a gluten free option.
It was so easy to make: Read the rest of this entry »